Doctors discover the delicious side of diabetes care at PAN South Africa’s “Food is Medicine” cooking workshop.
Healthcare professionals explore how plant-based nutrition can transform diabetes prevention and management ahead of World Diabetes Day
[Johannesburg, South Africa] On the eve of World Diabetes Day (14 November) and the 2025 Diabetes Summit, healthcare professionals from across South Africa gathered in Johannesburg for an extraordinary pre-summit experience, a “Food is Medicine” Cooking Workshop that turned the science of diabetes care into a vibrant, hands-on culinary journey.
The workshop, hosted by the Physicians Association for Nutrition (PAN) South Africa in collaboration with the South African Lifestyle Medicine Association (SALMA), Diabetes Alliance, and The Chefs’ Manifesto, brought together more than 20 healthcare professionals, including medical doctors and dietitians, for a day of learning, cooking, and connection.
Led by plant-based and indigenous food chef Mokgadi Itsweng and specialist physician and lifestyle medicine expert Dr Tumi Moshoeshoe, the session explored how whole-food, plant-based meals can be both culturally relevant and clinically effective in diabetes prevention and care.
South Africa faces one of the world’s most urgent diabetes epidemics. According to the International Diabetes Federation (IDF), 4.3 million South Africans live with diabetes, while many more remain undiagnosed. The Statistics South Africa Mortality Report (2022) confirms that diabetes is now the leading cause of death in the country, overtaking HIV and heart disease.
“There’s a clear gap in medical education, most healthcare professionals receive little to no practical training in nutrition, especially plant-based nutrition,” says Dr Nanine Wyma, Executive Director of PAN South Africa. “This workshop helps bridge that gap, giving doctors and other healthcare professionals the confidence to turn clinical nutrition science into everyday meals their patients can enjoy and sustain.”
The plant-based menu celebrated indigenous ingredients and traditional African foodways, proving that healthy eating can be delicious, affordable, and accessible. Guests enjoyed dishes such as a 7-Colours African Bowl, anchored by fibre-rich sorghum. They complemented with bambara beans, sweet potatoes, and chimichurri mushrooms, along with a refreshing hibiscus, berry, lemon verbena, and cinnamon iced tea, an antioxidant-rich drink crafted to energise and restore. Dessert was a simple yet satisfying sunflower seed chocolate cluster, highlighting that balance, not restriction, is key to sustainable nutrition. Chef Mokgadi said the cooking workshop was a wonderful opportunity to show that healthy food can be simple, fun, and affordable.
The “Food is Medicine” approach is supported by growing research. A PAN South Africa study, published in the South African Journal of Clinical Nutrition, found that participants who followed a whole-food plant-based, low-oil, sugar-free diet for 21 days experienced improved blood sugar control, weight loss, and reduced medication dependency, demonstrating that dietary change can be a powerful clinical tool in diabetes care.
Among the attendees were registered dietitian and author Mbali Mapholi, Faith Masala, Nutrition Directorate from the National Department of Health, Cari Erasmus Registered Dietitian from the Heart and Stroke Foundation South Africa, and Professor Andrew Robinson, PAN South Africa’s Medical Director and Extraordinary Professor at North-West University.
As the world marks World Diabetes Day under the theme “Diabetes and Well-being,” this initiative stands as a powerful example of how the medical community can move beyond the prescription pad and start with what’s on the plate.
Diabetes-friendly recipe: Sorghum Tabbouleh
This refreshing Sorghum Tabbouleh, created by Chef Mokgadi Itsweng, gives a delicious African twist to a Mediterranean classic. Made with sorghum, a gluten-free indigenous grain packed with fibre, protein, and antioxidants, this salad is as nutritious as it is flavourful. Light, wholesome, and naturally plant-based, it’s perfect for anyone looking to enjoy a healthy, low-fat meal, whether diabetic, vegan, or simply inspired to eat well.
Serves 6-8
Ingredients:
1 cup fresh parsley
1/3 cup fresh mint,
spring onion sprig
1 garlic clove, grated
1 medium cucumber,
de-seeded 1 cup baby tomatoes,
halved 1 kg cooked sorghum
½ cup olive oil
½ teaspoon black pepper
1 teaspoon salt
METHOD:
1.Finely chop the herbs and spring onions. Chop the cucumbers into cubes and quarter the tomatoes, and set aside
2. In a separate bowl, whisk together the olive oil, salt and pepper, set aside
3. Mix the chopped vegetables with Sorghum, then add the olive oil dressing. Toss until everything is well combined.
4. Leave to marinade in the fridge until ready to serve
ENDS
About PAN South Africa
Physicians Association for Nutrition (PAN) South Africa, established in 2020, is the national chapter of a global medical non-profit organisation in over 10 countries. We work with health professionals, students and policymakers on the role of plant-forward dietary patterns for chronic disease, climate change and pandemic risk.
PAN South Africa Media Contact
Shaiyah Nosipho Luthuli – Communications Manager
Email: shaiyah.nosipho@pan-sa.org; +27 72 579 5222
